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  <title xml:lang="en">Salted Banoffee Tart</title>
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<h1>Salted Banoffee Tart</h1>

<h2>Crust</h2>

<table class="recipe">
<tr>
<td>1&frac14; c all-purpose flour</td>
<td rowspan="3">combine</td>
<td rowspan="4">cut</td>
<td rowspan="7">combine</td>
<td rowspan="7">chill 2+ hours</td>
<td rowspan="7">place in pan</td>
<td rowspan="7">chill 30 minutes</td>
<td rowspan="7">blind bake 10 minutes at 375&deg;F</td>
<td rowspan="7">blind bake 20 minutes at 350&deg;F</td>
<td rowspan="7">remove foil and continue baking 10 minutes</td>
</tr>
<tr>
<td>3 T sugar</td>
</tr>
<tr>
<td>&frac14; t fine sea salt</td>
</tr>
<tr>
<td>6 T cold unsalted butter, cut into pieces</td>
<td class="righthide">&nbsp;</td>
</tr>
<tr>
<td>1 large egg yolk</td>
<td rowspan="3" colspan="2">mix</td>
</tr>
<tr>
<td>&frac12; t cider vinegar</td>
</tr>
<tr>
<td>2 T cold water</td>
</tr>
</table>

<h2>Filling</h2>

<table class="recipe">
<tr>
<td>2 tins, 10 oz/300 mL each, sweetened condensed milk</td>
<td rowspan="2">stir</td>
<td rowspan="2">foil and place in water bath</td>
<td rowspan="2">bake 2 hours at 425&deg;F</td>
<td rowspan="2">cool 20 minutes</td>
<td rowspan="2">whisk</td>
<td rowspan="2">chill</td>
</tr>
<tr>
<td>&frac14; t fleur de sel</td>
</tr>
</table>

<h2>Assembly & Topping</h2>
<table class="recipe">
<tr>
<td>2 large bananas, sliced</td>
<td rowspan="3">toss</td>
<td rowspan="4">spread</td>
<td rowspan="5">pour</td>
<td rowspan="6">sprinkle</td>
<td rowspan="9">spread</td>
<td rowspan="10">garnish</td>
</tr>
<tr>
<td>2 T rum</td>
</tr>
<tr>
<td>1 t  pure vanilla extract</td>
</tr>
<tr>
<td>prepared <b>crust</b>, from above</td>
<td class="righthide">&nbsp;</td>
</tr>
<tr>
<td>chilled <b>filling</b>, from above</td>
<td colspan="2" class="righthide">&nbsp;</td>
</tr>
<tr>
<td>1 t fleur de sel</td>
<td colspan="3" class="righthide">&nbsp;</td>
</tr>
<tr>
<td>1&frac12; cups whipping cream</td>
<td>whip it</td>
<td rowspan="3">stir</td>
<td rowspan="3" coslpan="2">&nbsp;</td>
</tr>
<tr>
<td>1&frac12; t sugar</td>
<td rowspan="2" class="righthide">&nbsp;</td>
</tr>
<tr>
<td>&frac12;  t  pure vanilla extract</td>
</tr>
<tr>
<td>Toasted sliced almonds or chocolate shavings, for garnish</td>
<td colspan="5" class="righthide">&nbsp;</td>
</tr>
</table>

<h2>Make the Crust</h2>
<ol>
<li>Combine flour, sugar, and salt in a large bowl.</li>
<li>Cut in  butter until mixture has a rough, crumbly texture</li>
<li>Whisk egg yolk, vinegar and 2 T water together</li>
<li>Pour liquid into flour and combine.</li>
<li>If dough does not come together into a ball, add additional 1 T
water.</li>
<li>Shape dough into a disc, wrap and chill for at least 2 hours.</li>
</ol>

<h2>Make the Filling</h2>
<ol>
<li>Preheat oven to 425&deg;F.</li>
<li>Scrape condensed milk into a 9&Prime; pie plate and stir in
&frac14; t fleur de sel.</li>
<li>Cover pie plate with foil and place in a larger pan with sides at
least 2&Prime; high.</li>
<li>Fill larger pan with 1&Prime; water and place in oven.</li>
<li>Cook condensed milk for 2 hours without stirring, topping water in
pan halfway through cooking.</li>
<li>Uncover pie plate to cool for 20 minutes, then scrape toffee into
a bowl.</li>
<li>Whisk until smooth and chill until ready to use.</li>
</ol>

<h2>Make the Crust</h2>
<ol>
<li>While condensed milk is cooking, roll out chilled dough on a
lightly floured surface to just under &frac14;&Prime; thick.</li>
<li>Line a 9&Prime; removable-bottom fluted tart pan.</li>
<li>Prick pastry with a fork and chill for 30 minutes.</li>
<li>Reduce oven temperature to 375&deg;F</li>
<li>Line tart shell with foil and weight with dried beans or raw rice
(about 2 c).</li>
<li>Bake tart shell on a baking tray for 10 minutes.</li>
<li>Reduce oven temperature to 350&deg;F and bake 20 minutes
more.</li>
<li>Remove foil and weights and bake tart shell 10 minutes before removing to cool.</li>
</ol>

<h2>Put it together</h2>
<ol>
<li>Toss sliced bananas gently with rum and 1 t vanilla.</li>
<li>Spread bananas in a single layer over cooled tart shell.</li>
<li>Spread toffee filling over bananas</li>
<li>Sprinkle toffee with 1 t  fleur de sel.</li>
<li> Whip cream to medium peaks</li>
<li>Stir in sugar and remaining &frac12; t vanilla.</li>
<li>Spread cream overtop toffee filling</li>
<li>Garnish with toasted sliced almonds or chocolate shavings.</li>
<li>Chill until ready to serve.</li>
</ol>


<p>Tart can be prepared up to a day in advance, and keeps for 2 days,
refrigerated. Although it kind of slumps once cut.</p>
<p>Makes about 1 tart.</p>
<p class="confession">Shamelessly stolen from <a
href="http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=4404">LCBO's
Food &amp; Drink</a></p>
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